• Keshy - Ceylon Tastes

Homemade Pretzels

These pretzels have a soft interior, and crispy, salty exterior. You will find yourself coming back for seconds and maybe thirds every time you make them! These Pretzels are so easy to make, also such a fun recipe to test out. 

These Pretzels are fluffy and buttery, baked up just like the ones you get at the mall. The best part is artificial ingredients or preservatives when you make them yourself. 

This easy recipe walks you through the steps to creating better-than-bought pretzels right from your very own oven! Warm with a golden exterior, a soft chewy interior, and the texture you know and love from your favorite pretzel stand.

I served mine with beer cheese but it can be paired with a different variety or something.

You can simply melt some butter, add cheese and milk, salt, and chili. Within a few minutes, you will have an awesome cheese dip. 

Ingredients

  • 1 1/3 cups all-purpose flour

  • 1/2 tsp Salt

  • 1/2 tsp Sugar

  • 1/2 Package Active dry yeast Half of 1/4oz fast-rising or regular yeast (Little more than 1 Tsp)

For the Baking Soda Wash 

  • 1/4 cup warm water plus 3 Tsp more warm water

  • 3 Tbsp baking powder ( Soda) 

  • Salt for topping

Instructions

  • Preheat the oven to 500 degrees

  • Put all of the dough ingredients into a mixing bowl and mix using a hand mixer or electric mixer forming a nice dough

  • Now knead for at least 5 minutes.

  • The dough should be very smooth, soft, and pliable.

  • Take a bowl, coated with oil and place the ball, cover with a cloth, and put it in a warm dark place to double in size for about 30 minutes to an hour.

Tip

  • I preheat my oven for 2-3 minutes and shut it off while I'm making the dough.

  • Place the bowl in to double in size for about 30 minutes to an hour.

Shaping the Pretzel

  • Now take the dough and cut into 6 equal parts. Roll each piece into a long roll Twist them into pretzel shapes. Start by making a U-shape, then crossing the ends, and finally twisting ends 2 times and bring them back up to the top and stick the ends

  • Refer to the photos for the shape.

Now for the baking powder wash.

  • Add the warm water to the baking powder and combine well,

  • Now Using two hands, gently dip each pretzel into the soda solution. Let any excess liquid drip off, at this point, you can easily stretch the edges little more and make pretzels a little bigger.

Baking the pretzel

  • Transfer pretzels to a baking sheet ( Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray or apply some butter)

  • Bake in 500 preheated oven for 12-15 minutes, until golden brown.

  • Remove from the oven, melt some butter and apply on each pretzel with the pastry brush and sprinkle with salt. Use coarse salt to sprinkle on top.

  • If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar

Follow these photos for more clarification. 

Here I mixed everything, transfer to a board and knead for 5 minutes

Take a bowl, coated with oil and place the ball, cover with a cloth, and put it in a warm dark place to double in size for about 30 minutes to an hour.

Once it’s double in size, Cut into 6 equal parts.

Roll each piece into a thin long roll 

Twist them into pretzel shapes. Start by making a U-shape, then crossing the ends, and finally twisting ends 2 times 

Bring twisted edges back up to the top and stick the ends. 

Serve with some cheese sauce, Enjoy


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